#mom This is a famous gujarati sabji especially made in wedding occasions. It is tangy, sweet and little spicy in taste. Turiya or ridgegourd is cooked with patra ( collacassia leaves vadi) and tempting masala.
STEP 1.1) cut homemade or ready-made patra into pieces. Keep aside. Wash, peel and cut ridgegourd into pieces.
STEP 2.3) Grind green chilies along with garlic cloves, coriander leaves, ginger and sesame seeds ( without water) and make coarse paste.
STEP 3.4) In a pan heat oil. Add cumin seeds, dry red chili and cinnamon stick.
STEP 4.5) when Cumin seeds turns brown, add asafoetida and prepared above coarse paste.
STEP 5.6) Saute for sometimes. Add ridgegourd pieces. Add salt and turmeric powder. Stir well.
STEP 6.7) Add 1/4 cup water, cover with lid and allow ridgegourd to cook. Stir in between.
STEP 7.8) when ridgegourd tenders add patra pieces.
STEP 8.9) Add required amount of water. Add dhania jeera powder, sugar, lemon juice and coconut powder. Mix well.
STEP 9.10) cover with lid and cook for 3-4 minutes. Turiya patra sabji is ready to serve. Garnish with chopped coriander leaves and enjoy with roti or puri.
Nutrition value
200
calories per serving
16 g Fat4 g Protein11 g Carbs9 g FiberOther
Current Totals
16 g Fat
4 g Protein
11 g Carbs
9 g Fiber
MacroNutrients
Carbs
11 g
Protein
4 g
Fiber
9 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
231 mg
Iron
5 mg
Vitamin A
1422 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
50 mcg
Vitamin B12
0 mcg
Vitamin C
14 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
89 mg
Manganese
2 mg
Phosphorus
112 mg
Selenium
3 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
